Make Reservations


August 2018


arrival wine

MV Delamotte Champagne, Brut, Le Mesnil-sur-Oger, Cóte des Blancs, France

Pairing Notes: We are thrilled to begin the evening with bubbles from one of our favorite houses. This wine is predominantly Grand Cru Chardonnay. Pinot Noir and Pinot Meunier are added to finish the personality of the wine. The finish is elegant and perfectly balanced with notes of white flesh fruit, pear, and ginger.

first course

2017 Silt Gewurztraminer,Wilson Vineyards, Waukeena Ranch, Clarksburg

Pairing Notes: Silt Wine Company has one objective, to make you love Clarksburg as much as they do. They have done just that with this particular varietal. While it is stunning on its own accord, featuring notes of lychee, pineapple, and apricot, we are even more impressed with it as it complements the Ahi Tuna, Szechuan Peppercorns and Peach Gastrique.

second course

2013 Beresini Pinot Noir, Black Dog Ranch, Carneros

Pairing Notes: We are fans of Steve Beresini, not just for his notable resume or the fact that he was mentored by Andre Tchelistcheff, but more for the fact that he makes phenomenal wine. This wine has aromas and flavors of raspberry, currants, and plums. It has just a hint of baking spice that is magnificent with the Smoked Pork and Poblano Crema.

third course

2016 Valduero Albillo, ‘Yunquera’, Ribera Del Duero, Spain

Pairing Notes: The wine is made by Yolanda Garcia Viadero, who is known for her desire to produce world class wines. We are very excited to pour you this unique, indigenous varietal. The nose is filled with notes of tropical fruits and melon. The palate is just a touch round with a hint of salinity, making it picture-perfect alongside the Scallop, Summer Squash, and Farro Verde.

fourth course

2013 Carini Grenache, Besson Vineyard, Santa Clara Valley

Pairing Notes: Andy and Shawnee founded Carini Wine in the year 2000. This beautiful Grenache that comes from the base of the Santa Cruz Mountains, is loaded with bright red cherries and red plum. The flavors come together to create harmony with the Braised Oxtail and Tomato Sugo.

dessert course

MV Yalumba Muscat, ‘Museum Reserve’, South Eastern Australia

Pairing Notes: Samuel Smith founded this estate in 1849 and lovingly named the winery Yalumba, “all the land around.” It is still a family operated property, and this wine will bring your evening to the climax. It shows notes of rose petal, orange peel, and raisin fruits that are splendid with the Passion Fruit and Vanilla Bean Cream Puff.